Miso Glazed Corn with Sweet Onions and ShitakePrintable version of this recipe.
4 cobs corn (husked, silks removed)
2 large onions (peeled, sliced)
1 cup shiitake mushrooms (sliced 1/8-inch thick)
2 tablespoons vegetable oil
1 tablespoon unsalted butter (room temperature)
2 tablespoons miso paste
1/4 cup mirin (Japanese seasoned rice wine)
1/4 cup water
2 scallions (sliced thin)
Begin by sautéing the mushrooms in 1 tablespoon of oil in a hot skillet (use cast iron if possible) making sure not to crowd the pan with the mushrooms, so they sear instead of steam. Remove when they start to brown but still remain plump, set aside.
Add rest of oil to skillet and add onions and leave without stirring, lower heat to medium. Every 4-5 minutes, flip onions over to cook evenly. Continue for 30-40 minutes until onions have reduced to about a cup and all liquid is evaporated.
Mix the butter and miso together in a small bowl with a fork until perfectly incorporated. Raise heat to high and add corn and mushrooms. Stir well and add the mirin and water. When liquid starts to boil, add miso-butter and stir until well incorporated. Deglaze pan with a wooden spatula (scraping bits off of bottom of skillet) then stir until the liquid had almost all evaporated and the corn is well glazed. Taste and salt if necessary.